Velvet Soup Garnished With Crabmeat

Rita~'s Note:

If not in the mood for hot and Spicy soup you can chill this and have it Spicy and icy cold!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

Soup

• 2 (15 ounce) cans diced tomatoes , pureed
• 6 fresh carrots , juiced (discard the fiber in mulch pile)
• 1 red pepper , juiced (discard the fiber in mulch pile)
• ½ cup cooked rice
• 2 cloves roasted garlic
• 6 ounces sillken tofu
• 1 teaspoon Old Bay Seasoning
• ¼ teaspoon cayenne pepper
• 2 teaspoons light soy sauce
• ½ lemon, juice of

Garnish

• 6 ounces fresh lump crabmeat
• ½ red pepper , very finely diced
• 1 teaspoon carrot , very finely shredded
• 1 tablespoon fresh lemon juice
• 1 pinch Old Bay Seasoning
• 1 pinch cayenne
• 1 tablespoon cilantro or 1 tablespoon parsley or 1 tablespoon basil , minced

Directions:

1. Garnish-Gently mix Garnish ingredients together.
2. Soup:.
3. Put all soup ingredients into blender and puree till silky smooth.
4. Heat in pot till warm.
5. Pour into 4 bowls.
6. Garnish with crabmeat mixture by mounding a nice tablespoonful in center of bowl.

Reviews

[Nita Holleman]

Too HOT! Hot sauce can always be served at the table and added individually.